Creamy Veggie Cavatappi Pasta without Cream
Description
This creamy pasta dish is loaded up with hidden vegetables that are roasted and pureed to make a delicious sauce.
Ingredients
•
tablespoon olive oil
•
1 pound Roma tomatoes
•
2 medium carrots, peeled and cut into 3-inch pieces
•
1 onion, diced
•
1 red bell pepper, cut into strips
•
1 zucchini, sliced
•
7 cloves garlic, peeled
•
1 1/2 teaspoons Italian seasoning
•
salt to taste
•
red pepper flakes to taste
•
1 (16 ounce) package cavatappi pasta
•
1/3 cup shredded Italian cheese blend
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Spread out tomatoes, carrots, onion, bell pepper, zucchini, and garlic on a baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning, salt, and crushed red pepper.
3
Roast in the preheated oven until vegetables are soft, 30 to 35 minutes.
4
Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain pasta, reserving about 1/2 cup pasta water.
5
Transfer cooked vegetables to a high-speed blender (such as a Vitamix®)
6
Blend on high until vegetables are smooth, 30 to 45 seconds. Thin vegetable puree with reserved pasta water if desired.
7
Toss pasta with vegetable sauce. Sprinkle with cheese and serve immediately.